21 1 Nov 2017 chutney blog web ready


We have been enjoying our tomatoes for weeks but they are almost at an end and it’s a great chance to use both the red and green cherry toms for our winter supply of chutney. There are loads of recipes on the internet but I’ve shared the one I use. Nigel Slater’s as there is no faffing with skinning tomatoes.

Nigel Slater’s mixed tomato chutney (makes 3-4 jars)

900g tomatoes, mixed green and red
350g onions
90g raisins
250g light muscovado sugar
1 medium sized, hot red chilli
1 tsp salt
2 tsp yellow mustard seeds
300ml white wine vinegar

Halve the tomatoes, put the green fruit together with the peeled and roughly chopped onions, into a large stainless- steel or enamelled pan with the raisins, sugar, chilli, salt, mustard seeds and vinegar. bring to the boil, turn down the heat and leave to simmer for an hour, giving the occasional stir to reduce the risk of the chutney sticking. after about 25 minutes cooking, add the ripe tomatoes and continue to simmer. then spoon into sterilized jars and seal.

I like to give these as Christmas gifts to neighbours and those people who are hard to buy for. Enjoy!

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